Chinese Five-Spice Powder (dry rub)

This spice mixture has been used in China for centuries to marinate pork and chicken. It is a mixture of star anise, fennel seeds, sichuan pepper, cinnamon and cloves. Although it is called five-spice powder, some add or subtract some ingredients that allow it to consist of 4, 6 or 7 herbs. I added salt and brown sugar to this spice mixture myself. Use 3 to 5 teaspoons per 500 gr of meat. For a 2 kg duck you can use 1.5 to 2 tablespoons.

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Chinese Five-Spice Powder

Servings: 100 gr
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Ingredients

For the five-spice powder

  • 3 pieces star anise
  • 2 tbsp sichuan pepper
  • 1 tbsp 4 season pepper
  • 1 tbsp fennel seeds
  • 1 tsp cloves
  • half a cinnamon stick

For the herb mixture

  • 50 gr salt coarse
  • 50 gr brown sugar coarse

Instructions

  • Heat a dry frying pan on medium heat. Toast the spices (star anise, peppercorns, fennel seeds, cloves and cinnamon stick) for 2 to 4 minutes until it becomes fragrant. Do not roast it for too long or the herbs may become bitter.
  • Put the herbs in a bowl and let them cool off. Grind the spices in a mortar or spice grinder.
  • Return the spices to the bowl and stir it with the salt and brown sugar. Mix everything very well.
  • The herbs can be stored in an airtight container for at least 6 months.

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